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Fonduta al Tartufo - Italian Fondue w Truffle Print Email



A classic Piemontese Fondue with Fontina and truffle oil, a truly memorable appetizer - Bellisimo with a brisk white wine!

12 oz Fontina Val D’Aosta, thinly sliced
2 cups cold milk
Salt
5 egg yolks
2 TBS butter, softened
1 TBS truffle oil

Place the sliced cheese in a deep dish. Cover with the milk and allow to sit for two hours. Drain the milk, reserving 1/4 cup.

Place the cheese in a double boiler with a pinch of salt. Place over simmering water and stir constantly with a whisk until melted and smooth.

Heat the reserved milk and in another bowl add it to the egg yolks, butter and truffle oil. Stir this mixture into the cheese mixture and stir until smooth. Place in a heated serving dish and serve with bread and fresh fruit. Serves 4.
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